Antico Ristorante Paoli 1827 — Restaurant in Florence

When I took the first bite of house bread brought to us 20 minutes after we were seated, I should've trusted my instincts and followed the couple next to us (who were leaving before ordering - possibly due to bad bread - possibly due to lack of service) out the door.

Bread should invite the patron in, for a good restaurant it should say, we take even the most basic of items seriously. It is an indicator of what is to come.

First Dish - Polpette - Meatballs with tomato sauce and pecorino cheese cream This dish was fine, not particularly exciting, not offensive, just fine. The sauce felt very plain, very tomato heavy with not much else. I would expect the same flavor from a jar of pasta sauce. The meatballs didn't have much seasoning to speak of either, the beef they were made of seemed to be of good quality but beyond that they didn't have much to say. The cheese was the only saving grace of the dish.

Second Dish - Cappellacci - homemade pasta filled with riccotta and spinach with Tuscan meat sauce This was dish was pretty good, the pasta was cooked quite al dente I would say possibly too al dente. The meat sauce was nice, basically just the tomato sauce with lots of ground beef, not much else to give it flavor. The filling was fine, didn't taste too special. I should also note that neither of these two dishes came out particularly hot, they were warm, but not hot. Which puts in to question how long they were possibly sitting out waiting to be served.

Third Dish - Scottona - Famous grilled Florentine T-Bone steak We asked for this to be cooked medium rare, which I believe the chefs achieved. This steak was very much just the beef and a bit of salt, not enough in my opinion. Once again it was just fine. Some bites of it were nice, tender and juicy, many bites were quite a bit tough and made me feel like more of a chore to eat. Also with a minimum cut of 1kg - 2.2lbs, it was quite a heafty steak that my wife and I couldn't finish even half of.

The feeling I had after finishing my meal at Paoli - "the oldest restaurant in Florence" - was fine, okay, just alright. This would be acceptable at a much cheaper, lower rated restaurant but there is quite a higher expectation of quality when you leave the restaurant with your wallet €180 lighter. This restaurant is propped up soley by tourists, like myself. The reason it is so highly rated, in my opinion, is that people try and convince themselves it was better than it was because of how much they paid for it. We almost did it ourselves but the more we thought about and the more we tasted the more we realized how incredibly okay it was.

I would say skip this one - find out where the people of Florence actually eat and enjoy their food, break away from the main tourist drag; get off the ride and don't fall for the traps that are in every place tourists enjoy. What do I know really though, I bought a leather jacket from across the...

What an absolutely divine culinary experience at Antico Ristorante Paoli 1827 in Florence! Our table was graced with a feast of flavors, and every dish was a true masterpiece ⭐️⭐️⭐️⭐️⭐️!!

The Bistecca alla Fiorentina “Chianina” was a dream come true. The T-bone cut was generously portioned, perfectly cooked, and remarkably tender – not a hint of gaminess, just pure, succulent meat heaven.

The Tagliolino al Tartufo was a fragrant delight, with a truffle-infused aroma that teased the senses. The silky, creamy texture added a luxurious touch without being too heavy – a true pasta perfection for any truffle lover! and can we say more about the generous serving of truffle shavings?!

Now, the Pappardelle al sugo di Cinghiale. The wild boar pasta delivered a burst of flavor that felt like a journey into rustic, home-cooked authenticity. The meat, far from gamy, showcased a delightful blend of spices and herbs, making each bite a savory delight. Both pastas achieved that elusive al dente perfection, a testament to the kitchen's commitment to culinary excellence.

As for the Sautè di Cozze al vino bianco e Limone, the mussels danced in a delightful symphony of white wine and lemon, offering a taste of the sea with a refreshing twist. The white wine sauce was also a great dip for bread too. Even for a liquify sauce, it was so rich in flavour and it’s slightly thick with no fishyness too.

And then there was the pièce de résistance – the Crème brulee. A flawless conclusion to our gastronomic adventure, it was decadently creamy with a subtle hint of citrus, elevating the entire dining experience to a crescendo.

The attentive service and warm ambiance complemented the culinary journey perfectly. Antico Ristorante Paoli 1827 isn't just a restaurant; it's a culinary haven that captures the essence of Florence's rich gastronomic heritage. Highly recommend this gem for an unforgettable dining experience that will linger in your memory long after...

Hear me out. This is by far the worst restaurant in Italy I've experienced so far. I should’ve known better, but my aunt dragged me here because she wanted to try it for its long history. There are two sides to the coin: you’ll like it if you’re basic and just follow the history and hype. But if you have a keen eye, you’ll see this place is a tourist trap. This visit confirmed my belief to avoid restaurants that seem like tourist traps.

When you work in the service industry, I don’t care how popular you are or how many tourists you deal with. I’m not saying "the customer is always right" since I also work in the luxury service industry myself. However, this was by far the worst service I’ve ever experienced. If I had encountered this in NYC, I would’ve been pretty infuriated.

Second, there was a piece of hair in my pasta. I mentioned it politely to the waiter, even saying it was fine and I could just eat it. But the waiter abruptly took the dish away without giving me the option to decide, despite my saying it was okay. When you make a mistake, I don’t care how many tourists you deal with or what your culture is; you don’t mess around with food. Food is universal. You apologize first and ask the customer how they’d like to proceed: would they like a new dish or for it to be canceled? I hated that he just took the carbonara away without giving me the choice. I was very taken aback and found it distasteful, so I told him to cancel the order. Normally, where I’m from in NYC or any other country I’ve visited, you apologize first and let the customer choose how to make things right. Take your ego somewhere because you certainly don’t want to be treated the same way you treated us if I had you in my store. This was a big indication that this establishment is a living proof of a tourist trap.

Anyone reading this, take it into consideration and avoid ruining your dining experience here, as Florence is too beautiful a place to have a...